09/01/2026
How to Store Your Sourdough + a Little Freezer Tip You May Not Know😊
First things first, how should you store your fresh sourdough?
For the first few days, I recommend keeping your loaf at room temperature in a bread box, beeswax bread bag, the bag it comes in, or wrapped in a clean tea towel on the counter. Avoid the refrigerator because it can actually make bread go stale faster!
If you still have bread left around day 3, that’s a great time to freeze it. Slice your loaf, wrap each individual slice in plastic wrap, and place them together in a freezer bag. Your bread can stay frozen for up to 6 months, and you can simply pull out individual slices whenever you need them.
🍞 Want to freeze a whole loaf?
If your loaf hasn’t been cut, wrap it tightly in plastic wrap and place it inside a freezer bag. When you’re ready to serve it, take it out the night before and let it thaw on the counter overnight. The next day, quickly run the entire loaf under water. Yes, get the whole thing wet! Place it on a baking sheet and bake at 350°F for 15 to 20 minutes. It will refresh beautifully with a warm center and crisp crust. You can slice it right away and serve it warm!
✨ And here’s something really interesting about freezing your sourdough!
Long fermented sourdough already has some wonderful qualities. The fermentation process can make it easier for some people to digest, improve the availability of certain nutrients, and may result in a lower blood sugar response than some conventional breads.
When bread is cooled and frozen, some of its starch can become resistant starch. Resistant starch behaves more like fiber because it isn’t digested as quickly. It can help feed beneficial bacteria in your gut and may also help create a steadier blood sugar response.
So freezing your leftover sourdough isn’t just a great way to keep it fresh and prevent waste. You may be giving your bread a little extra nutritional perk, too!
Good bread deserves to be enjoyed down to the very last slice. 🍞
